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  • 2006 Brovia - Barolo Ca' Mia

2006 Brovia - Barolo Ca' Mia

ITALY / PIEDMONT /
  • 96 WA
  • Variety
    Nebbiolo

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SKU: 121314-2006-750-3B
  • Wine Advocate | Rating: 96

    The 2006 Barolo Ca' Mia is a totally mesmerizing, hypnotic wine. The aromatics alone are head spinning; menthol, tar, incense, minerals, tar and dried roses rise from the most classic of bouquets. A blast of smoke, dark wild cherries and plums follows. Everything comes together beautifully in this virile, powerful wine that nevertheless retains the elements of finesse for which Barolo is often described as an 'iron fist in a velvet glove.' Sensual and alluring from start to finish, the 2006 Ca' Mia may turn out to be one of the best wines ever made at Brovia. Anticipated maturity: 2021-2036.
    Drink Dates: 2021-2036
    Author: Antonio Galloni
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  • Brovia wines are long-lived classics, as the Brovia family is masterful in its attendance to the minute details of all aspects of winemaking. They are adamant in their philosophy of producing only top quality wines that are standard bearers for their respective terroirs. Their Barolos reflect the subtle, complex and layered nuances that mimic the climatic condition for which Nebbiolo is named.

    See other similar producers:Paolo Scavino,Roberto Voerzio
    Piedmont, which literally means “foot of the mountain,” produces some of Italy's finest red wines. Its clay, limestone, and sand soils are home to the legendary Barolo and Barbaresco wines, made from the extremely age-worthy Nebbiolo variety. Dolcetto and Barbera are considered to be more “workhorse” varieties, and produce the largest quantity of wine. The region is tucked in the cool northwest corner of the country, surrounded on three sides by the Alps. Fog often blankets the region, ensuring long, cool growing seasons. 

    Nebbiolo is the king of Piedmont, and usually the only grape in the Barolo and Barbaresco wines of this Italian region. A continental climate brings long summers and a substantial amount of rainfall, allowing for extended time on the vine and optimal ripeness. As a result, Nebbiolo is high in both acid and tannin, bringing a beautiful balance to these wines and making them suitable for long-term ageing. The typical flavors of Nebbiolo include red currant, strawberry, roses, leather, and anise.

    In Barolo, with its high altitude, Nebbiolo develops perfumed aromas of sour cherries, herbs, and dried flowers. Barolo DOCG wines must be aged for a minimum of three years with at least 18 months in oak before release. Further ageing in bottle adds complex aromas of truffle, tar, and leather. Nebbiolo from Barbaresco is less perfumed and must be aged for a minimum of two years with at least nine months in oak before release.  Some of the best examples of this variety come from Bruno Giacosa, Gaja, Giacomo Conterno, and Roberto Voerzio.

    The delicate aromas, bold tannin, and high acid of Nebbiolo pair best with foods high in butter, fat and olive oil. Classic examples include truffles, prosciutto, boar ragu, pork loin, and a range of cheeses, but it is also a great match for Asian cuisine.

    Collector Data For This Wine

    • 66 bottles owned
    • 11 collectors